90g per person of dried pasta
200g leftover chicken
100g sun-dried tomatoes
100g pitted olives
2 tbsp red wine vinegar
2 tbsp olive oil
2 garlic cloves, finely chopped
1 tsp honey
Bunch of parsley, roughly chopped
Salt and pepper


Add the pasta to salted boiling water and cook for 9 minutes.
In a bowl pour in the red wine vinegar, olive oil, garlic, honey and salt & pepper.
Mix to make a dressing, add in the chicken, olives and sun-dried tomatoes.
Drain the pasta and add to the bowl, mix all the ingredients.
Stir in the chopped parsley and serve warm or cold.


TIP: The pasta will soak up all the flavours of the dressing if it’s warm. 


Products Used:

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug

KitchenCraft Deluxe Stainless Steel 21.5cm Bowl

Colourworks Brights Red Silicone-Headed Kitchen Spoon with Long Handle

MasterClass Cast Aluminium 4 Litre Casserole Dish